You’ll do more than satisfy your french fry craving with these oven-roasted potatoes. This recipe will bring elements of something your Grandma used to make right to your taste buds. All you have to do is prepare, the oven will do the rest.
Oven Roasted Potato Recipe
These potatoes are a staple over here at Eat Real Shit.
We LOVE potatoes and they are one of the most convenient (and delicious!) components of a complete meal.
We like to pair them with burgers, TLT’s, wraps, collard greens and tofu scramble…you name it.
Sometimes we pop them in the oven at the same time as our oven-roasted brussels sprouts – 2 birds 1 stone!
What we love most about these oven roasted potatoes is that there isn’t much you have to do after prepping them for the oven, besides putting them in and taking them out. They work for themselves!
And this is great because as it usually serves as a side, it gives you a fantastic window of time to prepare the other parts of your meal.
All you have to do is chop, toss them on a pan, coat in some flavorful goodness and let the oven do the work until it’s time to enjoy.
Oven Roasted Potatoes
Simple, pop in the oven, roasted potatoes with incredible and delicious flavor.
- 5 medium sized potatoes Yukon gold or red
- 2 tbsp olive oil extra virgin
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp rosemary crushed
- 1 tsp paprika
Pre-heat oven to 400
Prepare a large pan, covered in aluminum foil or parchment paper, drizzle with olive oil
Wash and chop potatoes into easy bite-sized cubes
Add potatoes to pan covering with salt, pepper, rosemary, and paprika
Toss with hands to coat then spread evenly across pan
Bake in the oven for 25-30 minutes
Cook time varies on ovens and desired crisp for potatoes. Red potatoes take longer than yellow.